Rainbow Stir Fry – grain and soy free

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

Looking for ways to get more vegetables into your kids' diets or your own? This Rainbow Stir Fry Recipe is Grain free and Soy free and loaded with healthy ingredients. I'm sure your kids will love it!

Figuring out ways to get kids to eat more healthy foods can be tough.  My kids do love our Kale Chips and Green Bean Chips and Moroccan Carrots, but I am pleased to have this stir fry recipe from Renee Kohley of Raising Generation Nourished to add to our recipe box.

Grandma’s are the coolest, no?!

Every time Grandma comes over she has something special for the girls.

And this is a Grandma that “gets it”. No candy or junk here.

She knows all it takes to light up my little one’s eyes is a box of raspberries, fresh zucchinis from the farmers market, a brand new sheet of stickers…

…or a bag of colorful organic carrots 🙂

Only a Grandma could find these beautiful organic carrots at our local store (Thank you California! You have the coolest stuff all year!), and at this time of year when produce is slim pickin’s in our frozen Michigan tundra…well this was a lunch time change up we were all excited about.

When you use a simple julienne peeler, you end up with a beautiful rainbow of “noodles”, and I can promise you the little ones will be all over it! I don't even have one of the fancy peelers – this simple one works just as good!

Looking for ways to get more vegetables into your kids' diets or your own? This Rainbow Stir Fry Recipe is Grain free and Soy free and loaded with healthy ingredients. I'm sure your kids will love it!

You could certainly use “regular” carrots and even zucchini. We do stir frys like this on a weekly basis. It was just special to change up the color. The girls had 2 platefuls and I had one happy crew on my hands for the afternoon.


  • Change up the veggies to the season! I stir fry a couple lunches per week,so in the summer its zucchini noodles, tomatoes, and beans from the garden. In the fall and winter, I make carrot and sweet potato noodles and use frozen organic broccoli and green beans from Costco.
  • This comes together within 20 minutes start to finish, including the chopping. Double up for dinner one night and pack the leftovers in a thermos to go in lunchboxes the next day to have your prep count twice.
  • I crockpot a chicken every week or so and use the meat throughout the week for meals like this. It is such a time saver.
  • Chop/peel the veggies/chicken the night before so all you have to do when you get home from work is throw it in the pan – 15 minutes, tops, and dinner is served.

Keep me posted how the kiddos like the stir fry.

Renee KohleyRenee is a wife and mama of 3 busy bees under 5 years old. After struggling for years with gut and food allergy issues, she has been able to heal, and is passionate about raising the next generation of kids with a better understanding of how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished and can be found on FacebookTwitterInstagram, Pinterest and Google+.



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  1. Hi! I’m also a mom of 3 under 4, and have struggled with terrible autoimmune and gut issues the past few years. We are starting the Whole 30 this week in hopes of getting my body on the right track and hopefully getting closer to healing my gut. I haven’t tried your recipes yet, but i have marked down a lot of them for this weeks meal plan. I just wanted to tell you thank you now, before the week goes on and I forget. Thank you for your passion to share these recipes and help other families. I will definitely be visiting your blog often!

    • HI there. I am so sorry to hear you are having so many issues. Have you considered the AIP diet? I am hoping more and more of my recipes will be on that diet. Autoimmunity is such a big deal now. Take care and thanks for taking the time to comment.

  2. I have a severe intolerance to coconut and a moderate intolerance to pork and dairy. What do you think I can use for the ‘friendly fat’?

  3. That looks so good! We love stir fry at my house.

  4. Adrienne & Renee, this looks beautiful, fast, delicious AND it meets the autoimmune protocol. Bless you! If you have a minute to share it at the AIP roundtable, it’s perfect: http://www.phoenixhelix.com/2014/02/26/paleo-aip-recipe-roundtable-16/ .